Funfetti Sugar Cookie Cake

My husband was at the Minnesota Vikings playoff game last night… it was -25 with windchill and he was out there for 4+ hours, only to see their kicker miss an easy 27-yard field goal attempt to win the game. I knew he was going to be cold and hangry (hungry and angry) when he got home, so I whipped up one of these Funfetti sugar cookie cakes to cheer him up. It doesn’t matter how old you are, we all still secretly adore anything Funfetti. This sugar cookie cake, inspired by Fresh April Flour’s recipe, is easy to make and it’s a great pick-me-up!

Preheat oven to 350 degrees and grease a 9 inch pie or cake pan. In a large bowl, cream the softened butter until smooth with a mixer. Beat in the sugar, powdered sugar, vanilla and eggs on medium speed until smooth and creamy. Mix in the remaining dry ingredients on medium speed–dough will be thick. Once combined, fold in sprinkles and chocolate chips with a spatula. Press the cookie dough into your prepared pan and bake 20-25 minutes or lightly brown on top. Allow cake to cool completely on a wire rack before frosting.

To frost:
With a handheld or stand mixer, beat the butter on medium speed until creamy. Add powdered sugar, milk, vanilla and almond extracts with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin or more milk if frosting is too thick.

Frost the cake as desired, I use a Wilton 1M piping tip to decorate the edges. Store cake in an airtight container at room temperature for up to 3 days or in the refrigerator up to 6.